Pinterest.  I'm in love.  These are ones I've tried.  I've pinned a bunch of yummy recipes-go HERE if you want to check them out.  I'm doing weight watchers to get the last few baby pounds off and I love all the healthy recipes I've found (and some not as healthy but fun). 

 Just made one last night for this morning's breakfast and it was very filling.  Fun to make!

Excited to try these.

Oh my goodness-Banana chocolate chip muffins.  Soooo yummy.  I made these with whole wheat flour instead of white.  Next time I'll try applesauce instead of the oil.  They were amazing and the kids had fun making them.  Over 1,000 people gave them a perfect rating on allrecipes.com.

My husband and kids made red velvet pancakes for Mother's Day for me.  So so so good!  Not so good for you but super delish.  Angela told me she had these with her friends on a trip and I was dying to try them ever since.

Banana Strawberry Chocolate Chip Oatmeal Bake. Apollo made a batch for us and Annie made one Tania's family (new mom) at the same time.  It was fun for the kids to cut the bananas and place all the ingredients to look pretty.  We put the leftovers in the fridge and heated them up later.  They were a hit.

Campfire Smore Cones

The kids (and adults) looooved putting the cones together and they turned out delicious.  It's a fun (and much cleaner) take on regular smores.  This was my mom's great idea...from Pinterest.

Ingredients
Butterscotch chocolate chips
White chocolate chips
Milk chocolate chips
Coconut
Marshmallows
Nuts
Ice cream cones





You can add strawberry or other fruit slices or anything else that sounds good.



Directions
1.  Fill up cones with goodies of your choice.
 

2.  Wrap the cone and stuffings in tinfoil and put on the coals for a minute to get the ingredients hot enough to melt.


 

3.  Unwrap and enjoy!

For Justin.

My brother is a bachelor and is busy getting his master's right now. He said he is eating super healthy right now and lifting a lot (watch out ladies!!). He said it's hard because he's just cooking for himself and if he wants to have fresh produce that doesn't go bad, he's going to the store a bunch each week. I told him I'd send him some ideas and recipes and this is what I have off the top of my head. I got an email from Lisa this week too about how she doesn't like cooking - she's basically only cooking for two (has one picky kiddo), and wants to be healthy-so Lisa, this is for you too.

Freeze everything you can! I've been really into freezing. I like to make double and freeze a bunch for Carleton's meals or other family meals. I told Suzana, why didn't I think of this before??

1. Harvest Soup. A very VERY yummy soup perfect for the season (from allrecipes.com). Has lots of veggies-make a bunch and freeze a bunch. Would be great to warm up on a chilly day with some wheat rolls...or just alone.

Ingredients

• 2 tablespoons butter
• 2 large leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
• 1 quart chicken stock
• 1/4 cup dry white wine (didn't use this myself)
• 1/2 cup light cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons chopped chives

Directions

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

2. Pumpkin Peanut Butter Oatmeal. My kids asked for this for a couple days so I made it again this week. Annie and Apollo can eat tons of this (from Deceptively Delicious cookbook). I quadruple this recipe. It's great frozen or in the fridge for later. When I put it in the microwave later, I put in a little milk and pure maple syrup. Yum. Another fun one during this season.

Ingredients:

1 cup Nonfat (skim) milk 1/4 cup Light or dark brown sugar, firmly packed 1/4 cup Pumpkin or sweet potato puree 1 tsp Pure vanilla extract (optional) 1/4 tsp Cinnamon or pumpkin pie spice 1 cup Old-fashioned oats 2 tsp Natural peanut butter Pure maple syrup

Preparation:

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter, if using. 2. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup

3. Chicken Salad Sandwich. Just use the chicken packed in a can (looks like tuna) and add as much Greek yogurt as you want to taste. The Greek yogurt has 23 grams of protein and the kind we get at Costco has no fat in it. You can add chopped nuts, grapes, or a little lemon juice if you like.

Add some jam to your left over Greek yogurt , and yum. It makes a delish, thick yogurt. Shannon eats it a lot for breakfast with fresh fruit.

4. Egg Salad Sandwich. Boil eggs, and add enough Greek yogurt to taste (or fat free mayo). Super fast and yummy.

5. Canned, healthy soups. Eat some of the can and save the left over in the fridge for the next day. We like chili out of can for lunch sometimes.

6. Watermelon. Cut and eat it fresh. Blend some of the left over the next day in a shake (just mix up the watermelon and add ice-so good). If it's a ripe, good watermelon, you don't need to add anything to it. Finally, put all leftover chunks and blend in the blender (seedless watermelon) and put it in a Tupperware in the freezer. When you want to eat the frozen watermelon puree (icee), just take it out of the freezer and thaw until it's the consistency you like. So, so good. Go here to see the cute blog that this came from.

7. My friend January made a whole cookbook of super super easy and delicious recipes for new moms to get them through the first few months. I'll email it to you, Justin. If anyone else wants this book via email, just post a comment and I'll send it to you too.

8. Whole Wheat Waffles. We put cheese, sausage, and eggs between ours today for the first time. They are so good and good for you waffles. Make a million and then freeze a bunch in freezer bags. When you want a waffle, just pop it in the toaster straight from the oven and add pure maple syrup. We like them with a little peanut butter too. You can do the same for pancakes.

2 Eggs 1 3/4 cups Skim milk 1/4 cup Canola oil 1/4 cup Unsweetened applesauce 1 tsp Vanilla extract 1 cup Whole wheat pastry flour

1/2 cup Flax seed meal 1/4 cup Wheat germ *1/4 cup All-purpose flour 4 tsp Baking powder 1 tbsp Sugar 1/4 tsp Salt

*We just add extra wheat flour to replace the white flour.

9. Bran Muffins. You can make and freeze any muffins, then pop (straight from the freezer) into the microwave for breakfast or a snack. I've put it on this site before or you can find healthy ones off allrecipes.com. Just replace oil with applesauce and white with whole wheat flour.

10. Spaghetti. Use whole wheat pasta, and you have a quick, healthy meal. Double the batch and freeze a bunch for later.

11. Frozen Veggies in Bags. Easy, still healthy but you don't have to make a bunch of trips for fresh veggies and you get out just as much as you'll eat at a sitting.

12. Frozen Fruit. I like the Costco berries in the big bag. They are great for shakes and you don't have to worry about the fruit getting old. When I do see normal fruit getting bad, I just add them to smoothies we're making.

13. Homemade smoothies and slushies. Have you heard of Buddy Fruits? They're like a buck for a couple of swallows but the kids love it. I make my own now. I just put applesauce with other fruits-like bananas and strawberries.. Throw them in the blender (if you have a Vitamix, put it on high for a great smooth texture). We did straight pears the other day (with seeds) and had that instead of applesauce. Throw all these in a Tupperware in the freezer, and when you take them out, let them thaw for a few minutes and have a no-sugar-added slushy.

We do a lot of smoothies around here. Just last night, Carleton made a fresh peach one. Smoothies are great for fruit that's about to go bad. If you don't drink all of your smoothie, again freeze the leftovers. You can even put it in an ice tray and add it to your next smoothie.

14. Chips and salsa. Costco has a mango salsa without much sugar. We eat it with corn chips or you could even do whole wheat crackers.

15. Canned Fruit. This is a good bachelor snack. Canned fruit (in their own juice) and cottage cheese. You can keep a lot of the left over canned fruit to top on salads.

Cornbread. We ate this with tomato soup (straws for the kids). This last idea isn't the healthiest, but it's so good. We replaced the white flour with wheat flour. They were a big hit with all the kids too. I made two batches and froze one. I just wrapped it with aluminum foil, then plastic wrap and threw it in the freezer.

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour (we used whole wheat flour)
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

In the next couple of weeks, I'm getting together with some friends to put together a month's worth of crock-pot meals. You cut, cook a little, and organize into freezer bags. I'll post the recipes if they turn out good.

Best Chocolate Chip Cookies. This is the real name of the recipe and they live up to their name.

My husband found this recipe the other day from allrecipes.com. My sister first told me about the website. You can find anything from light meals to frosting and since they are all rated you can pick the favorites of people that try the recipes.

Carleton likes his lightly brown and a little crispy on the edge:






I like my cookies like hard dough. We are dough lovers in our family. I remember having one of those little cooking kits with the packets as a little girl and my mom asking if we could just make dough out of one.



These both came from the same recipe but if you like them doughy like I do, just take them out a couple minutes early. My mom always got rave reviews from her chocolate chip cookies and her two secrets are: take the cookies out of the oven a couple minutes early and use milk chocolate instead of the semi-sweet.

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips (I used milk chocolate and white choc chips)
  
• 1 cup chopped walnuts (I left these out-we're not nut in cookie fans around here)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Enjoy Cameo and everyone else that loves a good chocolate chip cookie. Would love to hear what you think.

More fruits and veggies please.

Since last week's challenge was to eat a fruit and/or veggie with each meal, I looked through some cooking magazines, through a kid's cookbook (from the library), and my family's cookbook. Here are some old and new recipes and ideas that all have a fruit and/or veggie in them that we made this week.


Butternut Squash Casserole (homemade mac & cheese) -thanks Suzana. So so good.
Ingredients
1/2 butternut squash peeled & cut into 1/2" cubes (2 cups)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. whole wheat elbows
2 tbs. butter
2 tbs. butter
2 tbs. flour
1 1/2 cup reduced fat milk
1 3/4 cup low fat white cheddar cheese, shredded & divided

Directions
1. Preheat oven to 375. Toss squash with oil & salt on a foil lined tray. Bake for 20 min. or until tender. Set aside.
2. Cook pasta for 2 min less than package directions call for; drain & place in bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 min.
3. Slowly whisk in milk. Bring mixture to boil, then simmer. Cook 3 min., stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce into pasta & squash.
4. Put everything in a casserole dish and add salt to taste.




The kids and I tried some recipes from My First Cookbook. I got a couple cute kid cookbooks from the library.


Ambrosia Salad (from Paula Deen's).


Ingredients
15 oz. can mandarin oranges
1 cup mini marshmallows
8 oz. can crushed pineapple
1/2 cup sour cream
1/2 cup pineapple

Directions
1. Drain the liquid from the oranges into the sink and put the oranges into the bowl.
2. Drain the liquid from the pineapple and put the pineapple into the bowl.
3. Add the marshmallows, coconut, and sour cream.
4. Mix gently with the spatula and serve.
Makes eight 1/2-cup servings.




Fruit Kebabs (from Paula Deen's).
pineapple cut into chunks
strawberries
red grapes
green grapes
(save left over fruit for shakes or freeze the red grapes-so good)

Apollo had fun putting the fruit on the skewer. Usually wooden skewers are used, but we used are big barbecuing ones. A fun presentation for any fruit.






Yogurt Pops (from Paula Deen's).
Ingredients
1/2 cup orange juice
8 oz. carton yogurt, any flavor
1 Tbs honey
six 3 oz. paper cups with wooden pop sticks (we just used a plastic Popsicle mold I bought from the dollar store instead and froze the extra in a paper cup that can be ripped open)


Directions
1. Into the bowl, stir together the yogurt, orange juice, and honey. Pour the mixture into 3 oz. paper cups, filling each about 3/4 full. Put these in the cake pan to keep them steady. Put the pan in the freezer. Check the yogurt cups in a about an hour. When they have begun to freeze, stick a pop stick in the center of each one. When they are ready to eat, just peel the cup away (or use the plastic Popsicle molds to totally skip this step. I love mine. You can turn any drink or healthy shake into a yummy dessert).
2. You also can just freeze the yogurt in the cup with no stick and eat it with a spoon, like an Italian ice. Let it sit at room temperature for about 10 min. before you start eating so it's not hard.




Spinach & Sausage Egg Bake (from Simple & Delicious magazine).

Prep time: 20 min. Bake: 30 min.

Ingredients
1 lb. bulk pork sausage (we just used the Jimmy Dean)
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry (we used fresh raw spinach)
6 bacon strips, cooked and crumbled
1/4 cup finely chopped onions
1/4 cup finely chopped sweet red pepper
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
10 eggs
3/4 cup 2% milk
2 tsp. snipped fresh dill or 1/2 tsp. dill weed
1-1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. pepper
1/4 tsp. salt

Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13 x 9 in. baking dish. Layer with spinach, bacon, onion, red pepper and cheese.

In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375 degrees for 30-35 min. or until a knife inserted near the center comes out clean. Let stand for 5 min. before cutting.






Chicken salad sandwiches. Super easy. We used the left over red grapes from the fruit kebabs-just cut them in half. Plain yogurt. Nuts (pecans are great-we used sunflower seeds). Canned chicken. Mix and serve. Add any seasonings that you like.





Summer Zucchini Casserole (family cookbook)

Ingredients
2 lbs zucchini (6 cups) (I leave the skin on for more fiber and it's easier)
1/4 cup chopped onion
1 can creme chicken soup
1 can dairy sour cream
1 cup shredded carrot
8 oz. Pepperidge Farms herb stuffing mix
1/2 cup melted butter (I use half of it)

Directions
Preheat oven to 350. Cook squash and onion in salt water for 5 min., drain. combine soup and sour creme, stir in carrots. Fold in squash and onion. Combine stuffing mix and butter. Spread 1/2 the stuffing mix on bottom of a 9 x 13" pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over veggies. Bake for 25-30 min.



Fruit Smoothies. We make these all the time. Carleton made a delicious one last night with lots of raw spinach, our left over strawberries, Jello instant fat-free sugar free powder, yogurt, and milk. Shakes are great because we can use up all our fruit before it goes bad for the week and even throw in veggies and they are better than Jamba Juice's. Let me know if you want any ideas for shakes-I just sent an email out to a friend that asked about making shakes and I can forward it to you too.


With our leftover fruit/veggie smoothies, we poured them into a muffin tin and threw them in the freezer. I'll run some hot water over the bottom and we'll have a frozen dessert this week.



If you have any fruit or veggie recipe, I would love some more so please send them my way.

Orange Julius.

6 ounces frozen orange juice
1 cup milk
1 cup water
1 tsp vanilla
2 Tbs sugar
6-10 ice cubes

Blend in a blender, adding ice cubes one at a time until the right consistency.

ENJOY!




It's easy enough for little helpers. I tell him to find the O N button and the O F F button and he likes to add all the ingredients. It's fun to have little ones in the kitchen. I remember when Apollo was tiny sitting on the counter. I would put my hands over his to pour out the ingredients and count everything ("2 cups...") out. I would have to constantly give him toys to keep him entertained while I cooked. It's been like a marker to watch him grow. I could see him stirring by himself, standing on a stool now, counting, beating the ingredients, etc.

CARMEL APPLE DIP

We had this for our dessert for our crochet night. So Yummy. Thanks Joanie!


Ingredients
1 brick cream cheese

1/4 cup brown sugar

1 tub caramel apple dip (found in the fruit section by the apples)

2-3 Score bars crumbled

1 bag Granny Smith sliced apples

Directions

With a mixer, beat cream cheese and brown sugar until combined.

Spread cream cheese mixture evenly in the middle of a serving plate.

Pour caramel apple dip over cream cheese and spread out to the edges of the cream cheese. (probably will not take the whole tub)

Crumble Score bars and scatter on top of caramel.

Place apple slices around the outer edges of the serving platter.

Enjoy!

Twilight Party Treats.

I got together with some of my workout friends to work on Christmas crafts and to revisit where it all began- with Twilight. January made some delicious dishes that are perfect for the holidays when we have different gatherings. January's family always eats a lot of veggies and fruits.-here's the three dishes (they aren't exact recipes but should be easy enough to make):




Bruschetta

Ingredients
Diced Tomatoes
Olive Oil
Basil
Garlic
You can add any other Italian spices if you like.

Directions
Put in the amount that tastes good to you. After mixing ingredients, put in oven for 10 min. at 375 degrees. We dipped crackers in it and it was sooo yummy.







Mushroom Tortillas

Directions
Drizzle oil in a pan and cook mushrooms for 5 min.
Cut up tortillas ans put on a cookie sheet.
Put mushroom s on tortillas. Over top, sprinkle Monterrey, feta, and Parmesan cheese.
Broil in oven until cheese is melted.







Fruit Dip


Isn't it beautiful? She mixed the fruit with vanilla yogurt and sprinkled granola on top. Any fruit could be used but this time she had bananas, Asian pears, and Parsimmons (I don't know what it is and I don't know the spelling but they were good). This is a great every day snack idea to use whatever fruit is in the fridge.



I had to throw this in too because Tami's headband was so cut that night-and easy to make. They are fake flowers stitched onto a headband from Walmart.

Fun Treats.

Graham Cracker house from Halloween Candy. We still have some Halloween candy left over from trick-or-treating and Apollo's birthday party. We used it to make a little "gingerbread" house. The "snow" is just tapioca sprinkled on the white frosting. The snowman is from pumpkin peeps. We both had fun making it.







My mother-in-law sent these "Color a Cookie" markers with little snack packs of alphabet cookies. Apollo had fun coloring them. He moved on to coloring graham crackers and dried apples (whatever we had in the house).






Microwave Popcorn. A piece of heaven. We ate this growing up and it's super simple and incredibly addicting. I gave it out for my Christmas treat to friends this year. Everyone has been asking me for the recipe so I thought I would just post it.



I put it in zip lock bags in gift bags.



Here's the recipe:
3/4 C brown sugar
1/2 cube butter
2 T light karo syrup
1/4 t soda
6 C popped corn

Mix sugar, butter, and syrup, microwave 2 min. Stir, microwave for 3 min. more. Add soda and stir until thick and foamy. Pour over popcorn and mix until covered. Let cool and set up.

I made this in front of my high school chemistry class as a demo. We were learning about chemical reactions. You can tell a chemical reaction is happening when it starts to bubble and foam up (when the baking soda is added) and the smell. Bubbles and an odor are signs a chemical reaction happened (a new substance is form and chemical bonds are broken and formed). I think it's fun to bring learning into everyday activities.

Muffins. Healthy and Yummy.

1. Bran muffins on the Bran Flakes box (the Ralphs brand) -it's kind of fun because they don't have any sugar
Ingredients
1 cup Bran Flakes Cereal
1/4 cup Skim Milk
1 cup all purpose flour
1/2 cup honey
1/4 cup melted margarine
2/3 cup mashed ripe banana
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Directions
Heat oven to 375 degrees. In a small bowl, soak cereal in milk for 5 min. In a large bowl, combine remaining ingredients, then add cereal mixture. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Spoon into greased or paper-lined 12-cup muffin pan, filling cups 2/3 full. Bake for 20 to 25 minutes, or until tops spring back when touched lightly. Cool 5 minutes; remove from pan. Yield: 12 muffins.




2. Peach-blueberry Oatmeal Muffinmania from Hungry GirlIngredients
1 1/2 cups regular oats (not instant)
1/2 cup flour (not packed)
2 Jell-O Sugar Free Vanilla Pudding Snacks
1 cup canned peaches in juice, drained and chopped
1/2 cup blueberries
1/2 cup fat-free liquid egg substitute (I used real eggs)
3 Tbs. light vanilla soy milk (I used nonfat milk)
2 Tbs light whipped butter or light buttery spread (I used regular butter)
1/4 cup plus 2 Tbs dark brown sugar (not packed)
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
Directions
Preheat oven to 375 degrees.

Combine oats, flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir well.

In a separate bowl, combine pudding, butter, soy milk, and egg substitute. Blend well with a whisk.

Add pudding mixture to dry mixture, stirring until just blended. Slowly fold in peaches and blueberries.

Divide mixture evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 servings

PER SERVING (1 muffin):110 calories, 1.5g fat, 124mg sodium, 22g carbs, 1.5g fiber, 8g sugars, 3g protein




3. Caramel Pumpkin Pudding Cupcakes from Hungry GirlIngredients
For Cupcakes
2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/2 cup fat-free liquid egg substitute (I used real eggs)
2 tbsp sugar-free maple syrup (I used 100 % real maple)
2 tsp cinnamon
2 tsp Splenda No Calorie Sweetener (granulated ) (I used real sugar)

For Topping
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soy milk (I used nonfat milk)
Directions
Preheat oven to 350 degrees.

Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place part in the oven and cook for about 12 min. (until cupcakes have puffed up but still appear a little gooey on top).

Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.

Place caramel and soy milk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave for 1 1/2 min. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 sec. at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

Makes 12 servings

PER SERVING (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein




another 4. Bran Muffin recipe-Apollo's had some pretty crazy diapers after eating these!
Ingredients
2 C boiling water
6 C bran cereal
1 C butter, softened (I've replaced half the butter with baby food or apple sauce and they taste moist and good)
3 C sugar
4 eggs
1 quart buttermilk
5 C flour (I use whole wheat flour)
5 tsp baking soda
1 tsp salt

Directions
Mix water, 2 C bran, butter, and sugar. Then mix in the rest of the ingredients. Add four more cups of bran. Let set 1 hour and bake at 400 degrees for 15 min. Can keep mixture in fridge up to 2 weeks.